Yazid Ichemrahen is the new pastry chef at the Royal Monceau - Raffles Paris. At just 32 years of age, the young chef has established himself as one of the great names in patisserie. We're off to the Hoche palace to discover his gourmet creations, which combine elegance with a touch of daring.
It's with humility that he looks back on his career, which he describes as "atypical". A native of Épernay with no family ties, Yazid grew up in a foster family where pastry-making quickly became a passion, thanks to the family's two sons, themselves pastry-makers. At the age of nine, he left this cocoon for foster homes, but his passion for pastry-making remained his escape. This passion is recounted in his book Créer pour survivre, vivre pour ne pas sombrer and the film À la belle étoile, co-produced with Jamel Debbouze.
As of April 15, Yazid Ichemrahen is the new pastry chef at Le Royal Monceau - Raffles Paris. This appointment is the result of a rigorous selection process. "There was a call for tenders, and many of us competed. The hotel teams did blind tastings of a dozen pastries, and then we had to create a dessert for the gourmet restaurant, and I was selected," he explains. For him, this opportunity is a source of great pride and recognition of his talent, all the more significant given his difficult beginnings in Paris.
For this new adventure, Yazid Ichemrahen has chosen to collaborate with Alexandre Favre, a rising star on the French pastry scene, who has worked with Christophe Michalak at the Plaza, at the prestigious Lausanne hotel school and most recently at Cheval Blanc as Sous-Chef with Maxime Frédéric. Together, they aim for a pastry that is authentic, self-evident and comforting, highlighting the history and sensibility of the producers. " On a day-to-day basis, it's Alexandre who will represent my name and expertise at the Royal Monceau. I travel a lot and I needed someone I could trust. I have a great connection with Alexandre and he has a very clear vision of what I want to do," he assures us.
Yazid Ichemrahen describes himself as a pastry craftsman, committed to simplicity and balanced flavors. " My patisserie is a connection between tradition and modernity. A play between acidity, bitterness, and a balance that I call feminine because I strive to create desserts that are not very sweet and ultra light. There's never anything too much, everything is calculated and meticulous. "
His creations, often limited to three ingredients, are inspired by fashion, art and architecture. He observes trends to use precise colors and shapes in a natural way. During our visit, we were treated to an excellent lemon tart based on crisp Alsatian shortbread, topped with a Japanese roulade sliced with lemon confit and lemon peel-infused meringue.
The seasonal strawberry tart, made with Anaïs strawberries, takes us on a journey with its rose flavors, while thechocolate-hazelnut éclair takes us back in time.
With particular attention to presentation and flavor, Yazid Ichemrahen and Alexandre Favre transform each dessert into a beautiful culinary creation, making for a divine moment at the Royal Monceau.
